Wachusett Hills Christian School

Pumpkin Mousse

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Pumpkin Mousse
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1-1/2 cups cold 2% milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 c canned pumpkin

1/2 t ground cinnamon
1/8 t ground ginger
1/4 t ground allspice
1 cup fat-free whipped topping, divided
 
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in an equal amount of whipped topping.